Results 11 to 20 of about 48,670 (239)
Factors Affecting Export of Indonesian Cocoa Beans To Malaysia
Jurnal Manajemen & Agribisnis, 2023 Indonesia is an agricultural country with many superior export products, including cocoa beans. Indonesia was once the third-largest cocoa producer in the world.
Syaifulloh Albachroini Cahyo Putro +2 more
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Changes in Physico-Chemical and Microbiological Properties in Thai Cocoa Bean Fermentation
Walailak Journal of Science and Technology, 2021 The purpose of this research is to investigate the quality-related physical, chemical, and microbiological changes in Thai cocoa beans during fermentation in 2 types of wooden containers. The results will compose a book of guidelines for good Thai cocoa
Tiparat TIKAPUNYA
doaj +3 more sources
Brazilian Journal of Food Technology, 2021 Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption.
Kiki Fibrianto +3 more
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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Horticulturae, 2023 Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in ...
Edy Subroto +4 more
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Annals of Tropical Research, 2023 The study aimed to determine the influence of basket fermentation on the quality of cocoa beans with various quantities and duration of fermentation. Proper fermentation and drying removes all unpleasant flavours and starts the chemical changes necessary
Corazon P. Remitar +1 more
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Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal
Journal of Applied Sciences and Environmental Management, 2022 Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage ...
Vu-Thi Kim-Ngoc +3 more
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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
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Scientific African, 2020 Cocoa production in south west region of Cameroon, Fako, is faced with several quality challenges. These challenges affect the value of the final cocoa beans produced and the entire cocoa beans value chain.
Mobey Emmanuel Tardzenyuy +3 more
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Applied Sciences, 2021 The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted ...
Ewa Ostrowska-Ligęza +4 more
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Agrointek, 2022 Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low.
yusya abubakar +3 more
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